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This is part two of our series on the problem of food waste: we're wasting a third of our food, so what can businesses do about it? In this episode, we look at another approach for addressing the problem - repurposing - with a case study about condiments business Rubies in the Rubble.
In this episode, we look at another tried and true approach for addressing the problem - repurposing - with a case study about condiments brand Rubies in the Rubble. We hear how the business began, and their approach: using longstanding preserving techniques to take food that would otherwise be wasted and create high value products that are stocked in some of the UK's best known retailers and eateries.
Featuring insights from interviewed guest Jenny Costa (Founder & CEO, Rubies in the Rubble).
"I wanted to create this fun brand that was delicious and amazing to buy into - that you could eat your way into the sustainability and it would pass on a message that hopefully that little jar in your fridge would make you think when you are throwing away food in your own home." - Jenny Costa
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Explore our research report on the problem of food waste
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